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The first hot dish at lunch is a tradition for many peoples of the world. The porcini broth is an excellent base for various soups, not only mushroom, but also chicken, fish, vegetable, beef, etc. The porcini broth recipes listed here can be prepared at home.

This article provides approximate cooking times and tips for cooking food. In summer, it is best to cook broth from fresh porcini mushrooms, later it can be frozen in portions with chopped pieces of boletus. This blank can be added to soups and sauces. And in winter, you can make a broth from dried porcini mushrooms, and in terms of taste, it turns out to be no worse. How to cook them at home - read on.

What color is the porcini broth

Mushroom broth is prepared from fresh mushrooms. They are washed, immersed in cold water and boiled over low heat for 20-30 minutes. The broth is filtered and filled. Cut the mushrooms into pieces, put them back in the broth or prepare separate dishes from them. The mushrooms are thoroughly washed, poured with cold water and soaked for 3-4 hours, then boiled in the same water for 40-50 minutes, until the mushrooms become soft, the broth is filtered and seasoned, using for making sauce or soup.

You need to know about the color of the porcini mushroom broth, subject to the technology of its preparation. It should always be transparent.

A good clear broth can also be served neat in cups. Mushrooms boiled for cooking are cut into cubes, chopped or passed through a meat grinder and used to make soup, sauce or any dish. For 150-200 g of fresh or 20-25 g of dried mushrooms - 1 liter of water, salt.

Mushroom broth from porcini mushrooms

To prepare a mushroom broth from porcini mushrooms, put boletus in cold water, cook for 25-30 minutes. Strain the broth and season with spices. Chop the boiled mushrooms, chop and use for making soup, sauce or other dishes. For 150 g of mushrooms:

• 1 liter of water
• salt
• spices

Mushroom broth with onions.

Prepare porcini mushroom broth. Cut the boiled mushrooms in the form of noodles, sauté in butter with chopped onions, put on plates and pour over the broth, sprinkle with herbs. The most aromatic broth is obtained from dry porcini mushrooms.

Soup with porcini mushroom broth

Prepare the mushroom broth, strain it, season with butter, salt and put on the fire to warm up, without boiling. Cut the mushrooms into noodles. Prepare homemade noodles for soup with porcini mushroom broth: sift wheat flour, add a raw egg to it, add a little water, knead the dough; roll out, dry, then cut into strips. Boil the noodles separately, combine with mushrooms, mix, when serving, put the noodles with mushrooms on the table, pour over the hot broth, sprinkle with finely chopped herbs.

Ingredients:

• 10-15 dried porcini mushrooms
• 1-2 tbsp. l. butter
• 1 cup flour
• 1 egg
• salt
• dill and parsley.

Mushroom broth with vegetables.

1. Put the washed and pre-soaked dried porcini mushrooms in a saucepan, pour over with cold water, add the sliced ​​vegetables and simmer for a minute at a low boil.
2. Then get the vegetables, and cook the mushrooms for another hour.
3. Strain the broth, put finely chopped boiled mushrooms, pepper.
4. Sprinkle with parsley before serving.

Ingredients:

• 25 g dried porcini mushrooms
• 4 potato tubers
• 1 carrot
• 2 fresh tomatoes
• 1 onion
• 0.5 kg of cabbage
• pepper
• salt
• parsley

Mushroom broth with pie.

Components:

• 40 g dried white mushrooms
• 1/2 carrot
• 1/2 onion
• Parsley
• spices

Mushroom broth is boiled with onions, carrots and parsley. In 10 - 15 minutes.before the end of cooking, put bay leaf, peppercorns and salt in it. Strain the finished broth. Use boiled mushrooms for pie filling. Serve the broth in cups. Serve with pie, kulebyaka or fried pie with mushrooms.

Mushroom broth soup with potatoes and carrots.

Ingredients:

• 1 liter of mushroom broth
• 3 potato tubers
• 1 carrot
• parsley and salt to taste.

Wash potatoes and carrots, peel, cut into strips. Wash the parsley and chop finely. Bring the broth to a boil, add potatoes and carrots, salt, cook until tender, stirring constantly. Add parsley.

Mushroom broth soup with potatoes and pasta.

Ingredients:

• 1.5 l of mushroom broth
• 2 potato tubers
• 100 g pasta
• dill and salt to taste.

Wash potatoes, peel, cut into cubes. Wash dill greens, chop finely. Bring the broth to a boil, add potatoes and pasta, salt, cook until tender, add dill.

Mushroom broth soup with potatoes and rice.

Ingredients:

• 1.5 l of mushroom broth
• 2 potato tubers
• 50 g rice
• dill and salt to taste.

Wash potatoes, peel, cut into cubes. Wash dill greens, chop finely. Bring the broth to a boil, add potatoes and rice, salt, cook until tender, add dill.

How to cook porcini mushroom broth

Before boiling porcini mushroom broth, you need to prepare all the ingredients:

• 100 g dried porcini mushrooms
• 2 l of water
• salt

Sort the dried mushrooms thoroughly and rinse, put in a saucepan, cover with cold water. After 3-4 hours, boil the swollen mushrooms in the same water (cook until they become soft). Salt the finished broth, strain, and rinse the mushrooms with cold water and put in the broth.

Fresh porcini mushroom broth.

Peel fresh mushrooms, rinse, put in cold water, bring to a boil and cook over low heat for 20-30 minutes. Strain the broth and season. Cut the mushrooms into pieces and put in the broth or use for other dishes.

Composition:

• Fresh porcini mushrooms - 500 g
• water - 1 l

Mushroom broth with croutons.

Wash fresh mushrooms, chop finely, put in boiling salted water and cook for 30 minutes.

Dilute the slightly toasted flour with broth, pour into the soup, add spices and cook for another 10 minutes.

Season the soup with butter and finely chopped parsley.

Slice white toast bread.

Pass the boiled mushrooms through a meat grinder, add onion with carrots, pepper, a little crumbs, sour cream and egg yolk, add salt.

Mix everything, spread the bread slices with this mass in a layer of 1 cm, grease with whipped protein on top and fry in the oven on a greased baking sheet until they are lightly browned (7-10 minutes).

Dried porcini mushrooms can also be used for the broth.

Composition:

• fresh porcini mushrooms - 1 kg or dried - 100 g
• carrots - 2 pcs.
• butter - 100 g
• flour - 1 tbsp. spoon
• onion - 1 pc.
• water - 3l
• pepper - 10 peas
• parsley
• celery
• salt
• ground pepper
• Bay leaf